3. Place chocolate chips in medium bowl. In small saucepan, heat coconut milk over medium heat, stirring occasionally, for about 3 minutes or until heated through. Do not bring to a boil. Pour over chocolate chips; let stand without stirring for 2 minutes. Stir until chocolate is melted and mixture is glossy.

4. Divide chocolate mixture evenly over coconut mixture in muffin cups. Refrigerate 2 hours or until firm. To remove tartlets, run knife warmed under hot water around the edges of muffin cups. Serve immediately.